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Coffee Roasting, Blending, and Grinding: Nutritional, Sensorial and Sustainable Aspects

Author

Listed:
  • Gabriel Henrique Horta de Oliveira

    (Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais—Campus Manhuaçu, Manhuaçu 36909-300, Brazil)

  • Ana Paula Lelis Rodrigues de Oliveira

    (Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais—Campus Manhuaçu, Manhuaçu 36909-300, Brazil)

Abstract

The objective of this work was to evaluate the influence of roasting, blending, and grinding on the nutritional, sensory and sustainable aspects of coffee. To achieve this, a systematic review of the literature was performed. The database for the selection of relevant papers was the Portal de Periódicos da Capes, with remote access via CAFe. For the elaboration of the research, a chronological criterion with period restriction was used, considering the period between 2008 and 2022, to access all possible works related to the theme of this work. The following terms were used: blending; grinding; coffee; nutritional; sensory; sustainability; and roasting. To filter the searches, the association of these terms was also used by means of links and word associations. In the terminology, the Boolean operator “AND” was used to interconnect the terms used. The roasting degree, grinding, and the amount of each coffee species impact the nutritional and sensorial aspects of coffee, while the determination of each blend influences the sustainability of the environmental, economic and social aspects of the coffee production chain.

Suggested Citation

  • Gabriel Henrique Horta de Oliveira & Ana Paula Lelis Rodrigues de Oliveira, 2023. "Coffee Roasting, Blending, and Grinding: Nutritional, Sensorial and Sustainable Aspects," Agriculture, MDPI, vol. 13(11), pages 1-11, November.
    • Handle: RePEc:gam:jagris:v:13:y:2023:i:11:p:2116-:d:1276232
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